How to Make Mushroom Pasta
Step #1: Prepare the pasta in heavily salted water according to the package directions for al dente. Make sure to use genuine Parmigiano-Reggiano PDO cheese for this recipe—avoid those questionable ‘parmesan’ varieties found in tubs. Bonus tip: don’t discard the rind, instead use it to create a Parmesan broth. This broth can be used to enrich the flavor of sauces and stews! Step #2: While the pasta is cooking, heat the pine nuts in a dry 10-inch skillet over medium heat. Toast the pine nuts, shaking and stirring frequently, until golden brown (about 5 to 7 minutes). Transfer the pine nuts to a small bowl and set aside. Step #3: Return the skillet to the stove and adjust the heat to medium-high. Melt the butter in the pan, then add the mushrooms and sauté for 3 to 5 minutes, until browned. Step #4: Drain the prepared pasta and add it to the skillet. Toss well and season with black pepper and red pepper flakes. Step #5: Transfer to a serving dish and garnish with the toasted pine nuts, shaved Parmigiano-Reggiano PDO, and minced chives. Serve at once. To reheat, gently warm the pasta in a skillet over medium heat. To prevent the pasta from drying out and to help restore its creamy texture, add a splash of dry white wine like Sauvignon Blanc or Pinot Grigio or broth during the reheating process.
